Ingredients
2 green or red bell pepper (seeded and chopped)
1 onion (peeled and sliced)
1 can black beans
low-sodium (15 ounce
drained and rinsed)
2 mango (chopped)
1 lime
juiced
1/2 cup fresh cilantro (chopped)
1 avocado (peeled and diced)
4 flour tortillas (10 inch)
Steps
Wash hands with soap and water.
In a nonstick pan, sauté bell peppers and onion for 5 minutes over medium heat. Add beans, stir well. Reduce heat to low and simmer about 5 minutes.
In a small bowl, combine mangos, lime juice, cilantro, and avocado. Reserve 1/2 mixture for topping.
Fill warmed tortillas with 1/4 bean mixture and 1/4 mango mixture.
Fold ends of the tortillas over. Roll up to make wraps. Top veggie bean wraps with remaining mango mixture.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 458 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 599 mg |
| Carbohydrates | 78 g |
| Dietary Fiber | 15 g |
| Total Sugars | 19 g |
| Added Sugars included | 0 g |
| Protein | 15 g |
| Vitamin D | 0 mcg |
| Calcium | 158 mg |
| Iron | 5 mg |
| Potassium | 942 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Veggie Bean Wrap. Recipe source: Healthy Latino Recipes Made with Love California Department of Health Services. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.